Servings: 7 people
Equipment
- Oven
- Utensils
- Skillet
Ingredients
- 325 g All-Purpose Flour
- 1 tsp Bicarbonate of Soda
- .5 tsp Salt
- 225 g Light Brown Sugar
- 125 g Granulated Sugar
- 230 g Salted Butter
- 3 Eggs ( 1 whole and 2 yolks )
- 150 g Guittard 1,000-Count Milk Chocolate Chips
- 50 g Guittard 4,000-Count Semisweet Dark Chocolate Chips
- 40 g Chopped Hazelnuts
- 10 Guylian 22-Piece Chocolate Sea Shells Original Praliné ( to decorate )
Instructions
Part 1: Skillet Cookie
- Preheat oven to 180°C/356°F. Melt the butter over a low heat, then add to the skillet and mix through the two kinds of sugar.
- Whisk the egg and yolks together before adding to the sugar butter mix, stir together until well combined.
- Add the remaining dry ingredients to the pan and stir together until a thick dough forms. Mix in the 150 g Guittard 1,000-Count Milk Chocolate Chips, and 50 g Guittard 4,000-Count Semisweet Dark Chocolate Chips then the chopped hazelnuts; follow up by flattening the dough into an even layer in the pan.
- Bake for 25 minutes until crispy and golden around the edges, but still gooey in the middle.
Part 2: Finishing Touch
- Allow to cool slightly before topping with ice cream, 10 Guylian 22-Piece Chocolate Sea Shells Original Praliné, and a sprinkling of chopped hazelnuts.